DirtyFLRestaurant Inspection Data

BLENDED BISTRO & BOBA (LOOP)

BLENDED BISTRO & BOBA (LOOP) maintains a 2.6/5 food safety rating based on 6 health department inspections in KISSIMMEE. Recent inspections indicate some food safety concerns.

Last inspection: 4 weeks ago · 6 reports on file

2673 W OSCEOLA PKWY

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 6 health inspection reports

All Inspection Reports

2/11/2026· 4w ago

Visit ID: 13535771

Met Inspection Standards

1 high, 2 int, 9 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Several reach-in cooler doors.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cellphone on cutting board at make-table cooler at front counter. - Jackets and bags next to rice cooker. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Both employees at front counter making drinks and poke bowls.
  • 08B-38-4:Basic - Food stored on floor. Vinegar near triple sink and several boxes of drink powder on floor at front counter. Operator began placing on shelf. **Corrective Action Taken**
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tong on oven handle. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of all bulk containers soiled with food debris.
  • 25-05-4:Basic - Single-service articles improperly stored. - Forks, spoons and cups on floor at front counter.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw and cooked chicken thawing in bowls of water on prep table at back of kitchen.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several at front counter and on cooks line. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken wings in reach-in cooler on cooks line. Operator rearranged.Corrected On-Site Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At front counter. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Chicken in reach-in coolers and freezers without date marking.

9/30/2025· 5mo ago

Visit ID: 10901394

Met Inspection Standards

3 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Both restrooms.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Forks at sauce station not inverted. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths on prep tables throughout establishment. Corrected On-Site Repeat Violation

4/4/2025· 11mo ago

Visit ID: 8824777

Met Inspection Standards

1 high, 4 int, 6 basic

  • 08B-38-4:Basic - Food stored on floor. Rice and pancake mix stored on floor.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of reach-in freezer soiled with food debris.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks not segregated in reach-in cooler.
  • 25-05-4:Basic - Single-service articles improperly stored. Containers, cups, lids, and utensils stored on the floor at front counter.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stores on counter and in prep sink.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour no label at the back of kitchen.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags used to store bones for broth in reach-in freezer.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Lid for bowl stored in handwashing sink at front counter. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired test strips.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink at front counter. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing yellow substance without label at prep sink at front counter. Per operator the item is a cleaner.

11/5/2024· 1y 4mo ago

Visit ID: 8824278

Met Inspection Standards

1 int

  • 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees working at this time. - From follow-up inspection 2024-11-05: Only 3 employees present, Trong Tran 360 Training certified 6/26/23 certification available. **Time Extended**

7/9/2024· 1y 8mo ago

Visit ID: 8788430

Follow-up Inspection Required

2 high, 7 int, 3 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Soiled under equipment and bulk containers.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Cooked beef left on counter to thaw.
  • 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Prepping donuts on table at back door, at handwash sink.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing pans in prep sink at front counter. Advised to use 3 compartment sink when washing-rinsing and sanitizing equipment, utensils and dishes.
  • 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shell eggs over hot dogs and other RTE FOODS. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed information to facility.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at front counter blocked by various bulk items piled around it.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees working at this time.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof, emailed acknowledgment information.
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Various proteins in reach in freezer without date marking.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. NO PROOF OF TRAINING FOR: Phuc quang, Phuong Thi.
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer warning is on menu and on electronic menu-advised to post at counter area as very small verbiage on electronic menu. Corrected On-Site
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Inspector believes this is not properly covered. Looking for hood suppression report to verify coverage.

3/22/2024· 1y 11mo ago

Visit ID: 8491112

Met Inspection Standards

2 int, 2 basic

  • 29-09-4:Basic - Faucet at 3 bin sink does not reach all 3 bins.
  • 16-04-4:Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Advised shelving added above 3 bin sink for drain boards.
  • 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Operator making menu changes on permanent menu.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator is working on final draft of menu prior to opening.